In bacterial brown rot and wilt of potato the amount of _____ produced by pathogens are proportional to severity of symptoms:

A. Gibberellins

B. Polysncchnride

C. Lipids  

D. Proteins

Facebook
WhatsApp

You May Like

Comment

Top Contributors

Agriculture Mcqs

Practice Test

Verbal Reasoning (English)

Past Papers

Education Book MCQs

Scroll to Top